Grilled Strip Steak with Vinegar Spiked Vegetables

Serves: 6
Cooking Time: 60 min

Ingredients

• 3/4 cup baby carrots
• 3/4 cup leeks, chopped (rinsed well)
• 3/4 cup rutabaga, chopped
• 3/4 cup green bell pepper
• 3 1/2 cups Manischewitz® Chicken Broth
• 1/2 teaspoon ginger, minced
• 1/2 teaspoon garlic, minced
• 1/4 cup rice wine vinegar
• 1/2 teaspoon granulated sugar
• 6 strip steaks, 6 oz each
• Kosher salt, to taste
• Cracked black pepper, to taste
• 6 onion cups (peeled, halved onions with center sections removed)
• 3 cups rice, cooked
• 2 tablespoons parsley

Preparation:

1. Marinate vegetables in 1/4 cup beef broth, ginger, garlic, vinegar and sugar for 30 minutes.
2. Season strip steaks with salt and pepper; grill each side for four minutes for medium rare, or until desired doneness.
3. Char onion cups and fill with rice.
4. Heat remaining beef broth; add vegetables and cook for 15 minutes or until vegetables are tender. Divide the vegetables among the six plates, top with the steaks and onion cups and garnish with parsley.